Half-and-Half Asian Chicken Stir-Fry

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A balanced stir-fry featuring equal parts tender chicken and crisp vegetables, finished with a glossy ginger-scallion sauce. This Asian recipe, ready in about 25 minutes, pairs boneless skinless chicken thighs, broccoli florets, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 2 Asian cuisine 380 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Cut 1/2 lb boneless skinless chicken thighs into 1/2-inch cubes, then toss with 1 tsp cornstarch until evenly coated to prevent drying.
  2. Step 2: Heat 1 tsp sesame oil in a large skillet over medium-high heat until shimmering, then add chicken and cook for 4-5 minutes until golden and cooked through, stirring occasionally to avoid sticking.
  3. Step 3: Add 1/2 cup broccoli florets and 1/2 cup diced carrots to the skillet, stirring to combine with chicken, and cook for 3 minutes until vegetables are crisp-tender.
  4. Step 4: Whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp minced fresh ginger, and 2 tbsp chopped scallions in a small bowl, then pour the mixture over the chicken and vegetables. Add 1/4 cup water and simmer for 2 minutes until sauce thickens slightly and coats the ingredients evenly.

Related recipes